Type what you have

Ingredients

• ✓ sherry
• milk
• arborio rice
• almond
• gelatin
• white sugar
• vanilla extract
• heavy cream
• raspberry

Instructions

1. 1 In a saucepan, bring the milk to a boil, and then add rice. Reduce heat to simmer, and continue cooking for 20 minutes, stirring occasionally. Remove from heat, and set aside to cool to room temperature.
2. 2 In a small saucepan, mix the sherry and gelatin; stir over low heat until the gelatin is dissolved. Stir in the sugar until completely dissolved, and then stir in vanilla. Stir into the rice with the chopped almonds. Refrigerate.
3. 3 Pour cream into a bowl, and whip until light and fluffy soft peaks appear. Fold into chilled rice pudding. Serve in small bowls, topped with frozen raspberries.

By Linda Pedersen

Ingredients

• ✓ sherry
• banana
• brown sugar
• orange juice
• pineapple juice
• nutmeg
• butter
• almond
• macadamia nut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the bananas into a small glass baking dish. Stir together the brown sugar, juice, and sherry; pour over the bananas, then sprinkle with nutmeg. Melt the butter in a small pan over medium heat. Stir in chopped nuts, and cook until lightly browned, about 4 minutes. Pour over the banana mixture.
3. 3 Bake in preheated oven for 15 minutes until the bananas are tender, and have become lightly glazed.

By LADYC20054

Ingredients

• ✓ sherry
• jicama
• water
• white sugar
• all-purpose flour
• salt
• egg yolk
• milk
• cinnamon
• butter
• pie crust
• butter
• sugar
• cinnamon

Instructions

1. 1 Combine shredded jicama, sherry and water in a small saucepan. Bring to a boil and reduce heat. Cover and boil gently 45 minutes, or till most of liquid has evaporated. Drain thoroughly. Set aside
2. 2 Mix 3/4 cup sugar, flour and salt in a medium saucepan. Beat egg yolks and 1 cup milk in a small bowl. Stir into sugar mixture. Add remaining 1 cup milk and cinnamon. Stir over medium heat until mixture boils and becomes very thick. Stir in 1 1/2 tablespoons butter. Remove from heat and cool slightly.
3. 3 Mix the cooked jicama with the custard mixture.
4. 4 Pour mixture in pre-baked pie shell. Sprinkle lightly with 1/4 teaspoon ground cinnamon and remaining 2 teaspoons sugar. Cut remaining 1 tablespoon butter into small pieces and place over filling. Broil pie 3 inches from heat 3 to 4 minutes, or until butter and sugar are melted and bubbly. Watch carefully and do not let crust burn. Cool pie slightly. Serve warm or at room temperature.

By Molly C

Ingredients

• ✓ sherry
• water
• lemon juice
• white sugar
• pound cake
• mascarpone cheese
• lemon curd
• lemon zest
• lemon curd
• raspberry
• semisweet chocolate
• whipped cream

Instructions

1. 1 Bring lemon juice, water, and sugar to boil over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes. Remove from heat; stir in sherry. Divide the pound cake evenly between four 2-cup mason jars, then pour the lemon and sugar mixture on top.
2. 2 Combine the mascarpone cheese, 3/4 cup lemon curd, and lemon zest in a bowl. Divide the cheese mixture among the jars, pressing down with the back of a spoon to create an even layer. Spoon the remaining 1 cup lemon curd over the cheese mixture to create another layer. Top with the raspberries, then sprinkle with chocolate. Cover and refrigerate for at least 15 minutes, or up to 24 hours. Top with whipped cream before serving.

By VVVVV

Ingredients

• ✓ sherry
• fig
• raisin
• candied cherry
• honey
• lemon juice
• salt
• walnut
• butter
• sugar
• brown sugar
• egg
• all-purpose flour
• clove
• salt

Instructions

1. 1 In a large bowl, combine fruits, honey, sherry, lemon juice, salt and walnuts. Cover and marinate overnight.
2. 2 Cream together with butter, brown sugar and white sugar until smooth. Add egg and mix well. Combine the flour, salt and cloves; gradually blend into the butter mixture. Blend in the fruit and nut mixture
3. 3 Lightly flour work surface and divide dough into 2 equal portions. Roll into logs and wrap in plastic wrap or waxed paper. Place dough in freezer for at least an hour.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Cut logs into thin rounds and place on cookie sheet spaced at least 1 inch apart.
5. 5 Bake 10 to 13 minutes in the preheated oven, or until golden brown.

By Frieda

Ingredients

• ✓ sherry
• yellow cake mix
• vanilla pudding mix
• nutmeg
• water
• vegetable oil
• egg
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. 2 In a large bowl, stir together cake mix, pudding mix and nutmeg. Make a well in the center and pour in water, oil, eggs and sherry. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
3. 3 Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a serving plate and cool completely. Sprinkle top with confectioners' sugar.

By SharonTorres

Ingredients

• ✓ sherry
• ✓ sherry
• jelly-filled roll cake
• raspberry
• white sugar
• egg
• egg yolk
• white sugar
• all-purpose flour
• milk
• half-and-half
• vanilla extract
• butter
• whipped cream
• raspberry
• chocolate curl

Instructions

1. 1 Slice jelly rolls into 1-inch pieces; line a glass trifle bowl with the sliced jelly rolls. Drizzle 1/2 cup of sherry over the jelly roll slices. Toss raspberries with 1 tablespoon of sugar or to taste and spoon over jelly roll slices.
2. 2 Whisk egg, egg yolks, and 1/2 cup of sugar together in a bowl until smooth; whisk in flour until thoroughly combined and free of lumps.
3. 3 Pour milk and half-and-half into a saucepan; heat over medium heat until milk mixture is steaming hot but not simmering. Whisk about 1/4 cup of the hot milk mixture into egg mixture until smooth; repeat, whisking the hot milk in thoroughly each time, until you have whisked in about 3/4 cup of the hot milk mixture. Whisk milk-egg mixture back into the steaming milk in the saucepan. Reduce heat to low. Whisking constantly, heat the sauce until it is thickened and just at the point of simmering (do not boil sauce), 3 to 4 minutes. Whisk in vanilla extract, 2 tablespoons of sherry, and butter. Allow sauce to cool for about 10 minutes, whisking often to avoid lumps.
4. 4 Pour custard over raspberries in the trifle bowl, cover bowl with plastic wrap, and refrigerate until thoroughly chilled and set, at least 2 hours.
5. 5 Garnish with dollops of whipped cream, more raspberries, and chocolate curls.

By DaDD

Ingredients

• ✓ sherry
• milk
• butter
• white vinegar
• cake flour
• baking soda
• salt
• sugar
• egg
• apricot jelly
• heavy cream
• butter
• white sugar
• water
• orange juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 1-quart oven-proof baking dish.
2. 2 Heat milk, 2 tablespoons butter, and vinegar in a small saucepan over low heat until butter melted. Remove from heat; set aside.
3. 3 Meanwhile, sift flour, baking soda, and salt together into a bowl; set aside.
4. 4 Beat 1 cup superfine sugar and eggs together in a separate bowl with an electric mixer on high speed until fluffy and light colored, about 5 minutes. Gradually beat in apricot jam. Fold flour mixture into egg mixture alternately with warmed milk mixture using a spatula. Pour batter into prepared baking dish.
5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 minutes.
6. 6 Heat heavy cream, remaining 1/2 cup butter, 1/2 cup white sugar, and water in a saucepan over medium heat until butter melted and sugar dissolved. Do not allow mixture to boil.
7. 7 Remove pudding from the oven; pierce several times with a skewer or fork. Immediately pour hot cream mixture over pudding. Serve hot or cold.

By HYNCH

Ingredients

• ✓ sherry
• chicken breast
• butter
• cream cheese
• cream of chicken soup
• salad dressing mix

Instructions

1. 1 Rinse chicken, and pat dry with paper towels. Place chicken breasts into a slow cooker, and drizzle melted butter all over chicken breasts, lifting them up to allow butter to flow underneath the chicken. Cover the cooker, set to High, and cook until tender, 4 to 5 hours. With a metal spatula, chop up chicken into bite-size pieces in the slow cooker.
2. 2 Place cream cheese, cream of chicken soup, Italian salad dressing mix, and sherry into a saucepan over medium heat, and bring to a boil, constantly stirring until cream cheese has melted and sauce is well combined. Pour sauce over chicken in the slow cooker; cover, and cook on High until the flavors have blended and the sauce is bubbling, about 30 more minutes.

By CHEFCATHY

Ingredients

• ✓ sherry
• olive oil
• chicken breast
• garlic
• pine nut
• basil
• sour cream
• parmesan cheese
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium heat, and cook chicken for about 5 minutes, until lightly browned. Mix garlic and sherry into the skillet. Cook and stir until all liquid is reduced, chicken is no longer pink, and juices run clear.
2. 2 Mix pine nuts into the skillet, and cook 2 to 3 minutes over medium heat. Reduce heat to low, and mix in basil, sour cream, Parmesan cheese, and pepper. Continue cooking until heated through.

By JODIE4

Ingredients

• ✓ sherry
• chicken breast
• celery
• mushroom
• evaporated milk
• processed cheese food
• butter
• salt
• black pepper
• cornflake
• paprika
• egg noodle

Instructions

1. 1 Boil chicken breasts and celery in 4 cups of water for about 30 minutes. Remove from heat and remove chicken from water to cool. When chicken is cooled, shred and set aside.
2. 2 In a large skillet, melt butter or margarine. Drain mushrooms, reserving liquid, and add to skillet. Heat thoroughly, seasoning with salt and pepper. Add evaporated milk, reserved mushroom liquid and sherry, stirring well. Add cheese a few slices at a time until thoroughly melted and blended. Add shredded chicken and bring to a slow boil.
3. 3 Preheat oven to 350 degrees (175 C). Grease a 9x13x2 glass baking dish. Put in noodles at about a 1 1/2 inch depth and pour chicken mixture over noodles. Stir to coat. Top with cornflake crumbs and paprika, cover dish and bake for 25 minutes. Uncover dish and bake for 5 more minutes. Serve warm.

By Keli Oelerich

Ingredients

• ✓ sherry
• spaghetti
• butter
• all-purpose flour
• salt
• black pepper
• chicken broth
• heavy cream
• mushroom
• chicken
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
3. 3 Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
4. 4 Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
5. 5 Bake 30 minutes in the preheated oven, until bubbly and lightly browned.

By Mary

Ingredients

• ✓ sherry
• chicken
• all-purpose flour
• peanut oil
• onion
• green bell pepper
• garlic
• mushroom
• tomato
• tomato sauce
• salt
• oregano

Instructions

1. 1 Rinse and pat the chicken pieces dry with paper towels, then coat with flour in a bowl or a resealable plastic zipper bag. Heat the peanut oil in a large skillet over medium heat, and brown the chicken on all sides until golden brown, about 15 minutes. Remove the chicken, and set aside in a bowl.
2. 2 Cook the onions, green bell pepper, and garlic in the oil left in the hot skillet until the onion slices are translucent, about 5 minutes; stir in mushrooms, and cook and stir until the mushrooms have given up their liquid and are almost tender, about 10 more minutes. Pour in crushed tomatoes, tomato sauce, salt, oregano, and sherry, and mix well; stir in the chicken pieces and any juices that have collected.
3. 3 Simmer until the chicken meat is tender and no longer pink in the thickest part of a thigh, and the juices run clear, 30 to 40 minutes.

By Carole

Ingredients

• ✓ sherry
• breakfast sausage
• sage
• butternut squash
• celery
• carrot
• onion
• chicken broth
• beef broth
• brown sugar
• pumpkin pie spice
• half and half
• black pepper
• sour cream

Instructions

1. 1 Cook and stir pork sausage in a large heavy pot or Dutch oven over medium heat until sausage is browned and crisp, 5 to 8 minutes. Remove sausage with a slotted spoon, leaving drippings in the pot. Brown the sage leaves in the hot drippings until crisp, about 30 seconds; remove sage leaves and set aside.
2. 2 Cook butternut squash, celery, carrots, and onion in the remaining sausage drippings until the vegetables are softened, stirring only one time after about 5 minutes. Pour sherry into the pot and stir to dissolve any browned bits of food on the bottom of the pot. Pour in chicken and beef broth and stir in brown sugar and pumpkin pie spice. Bring the soup to a boil, reduce heat to low, and simmer until squash is tender, about 20 minutes.
3. 3 Puree soup with an immersion blender, leaving a few chunks of vegetables. Pour in half-and-half and season with black pepper. Divide soup into 4 large bowls and top each serving with 1 teaspoon sour cream, cooked sausage, and 2 fried sage leaves.

By Sarah Waltrip

Ingredients

• ✓ sherry
• fettuccine pasta
• olive oil
• mushroom
• shiitake mushroom
• salt
• black pepper
• garlic
• chicken stock
• heavy cream
• thyme
• chive
• tarragon
• parmigiano-reggiano cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm.
3. 3 Meanwhile, heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in hot oil with a pinch of salt until liquid from mushrooms evaporates and mushrooms are browned, about 10 minutes.
4. 4 Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Stir in chicken stock; season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes.
5. 5 Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.
6. 6 Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese is melted.
7. 7 Pour 1/2 of the mushroom sauce over pasta; toss to coat. Top with remaining mushroom sauce and 1 tablespoon Parmigiano-Reggiano cheese.

By John Mitzewich

Ingredients

• ✓ sherry
• all-purpose flour
• salt
• black pepper
• paprika
• beef bouillon
• water
• tomato soup
• garlic powder
• sugar
• oregano
• thyme
• rosemary
• vegetable oil
• beef stew meat
• onion

Instructions

1. 1 Preheat an oven to 300 degrees F (150 degrees C). Whisk together the flour, salt, pepper, and paprika in a large bowl; set aside.
2. 2 Dissolve the bouillon cube in the water in a 2 quart casserole dish, then whisk in the sherry, tomato soup, garlic powder, sugar, oregano, thyme, rosemary until blended; set aside. Heat the vegetable oil in a large skillet over medium-high heat. Toss the beef in the flour mixture to coat, and shake off excess. Cook the beef in the hot oil, turning occasionally, until browned on all sides. Remove the beef to the casserole dish, and reduce heat to medium. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir the onion into the beef mixture.
3. 3 Cover, and bake in the preheated oven until the meat is very tender, 2 to 2 1/2 hours.

By Wammara Justine

Ingredients

• ✓ sherry
• black pepper
• salt
• parmesan cheese
• lobster meat
• cayenne pepper
• paprika
• cream
• butter
• honey
• white wine
• arborio rice
• garlic
• shallot
• chicken broth
• onion
• olive oil

Instructions

1. 1 Gather all ingredients,
2. 2 Heat 2 tablespoons oil in a large skillet over medium heat. Add onions; cook and stir until caramelized and very tender, about 20 minutes.
3. 3 Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer.
4. 4 Heat remaining 2 tablespoons oil in a large, flat-bottom pan over medium-high heat. Cook and stir shallot and garlic in the hot oil until fragrant, about 2 minutes.
5. 5 Add Arborio rice to shallot mixture; cook and stir until rice begins to brown, about 3 minutes. Add wine and cook for 1 minute.
6. 6 Stir 1 cup chicken broth into rice mixture; cook, stirring constantly, until broth is absorbed. Repeat adding broth, 1 cup at a time, until all the broth is used, stirring constantly until broth is absorbed each time, about 30 minutes.
7. 7 Stir honey into onions; cook and stir, 5 minutes more.
8. 8 Stir butter into rice mixture until melted. Add cream and stir until rice mixture thickens, about 3 minutes. Add paprika and cayenne pepper; stir well. Add sherry and mix well.
9. 9 Stir lobster meat into rice mixture and cook until heated through, about 3 minutes. Mix Parmesan cheese into rice mixture until melted. Add onion mixture and mix well; season with salt and pepper.

By pkkviper

Ingredients

• ✓ sherry
• basil
• oregano
• ricotta cheese
• parmesan cheese
• red bell pepper
• mushroom
• zucchini
• eggplant
• onion
• pepper
• salt
• heavy cream
• garlic
• shallot
• olive oil
• cannelloni noodle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Bring a large pot of salted water to a boil. Cook cannelloni in boiling water until partially cooked, 5 to 7 minutes. (They will finish cooking when baked.) Drain and set aside.
3. 3 Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Cook and stir 1/3 of the shallots and 1/2 of the garlic in hot oil for 30 seconds. Pour in sherry, increase heat to high, and reduce liquid by half. Stir in cream and reduce until about 1 1/2 cups liquid remains. Remove from heat and season with salt and pepper. Set cream sauce aside.
4. 4 Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir onion, eggplant, zucchini, mushrooms, remaining shallots, and remaining garlic in hot oil until vegetables are tender. Transfer to a large bowl. Add roasted red peppers, Parmesan, ricotta, oregano, and basil; mix well. Season with salt and pepper. Set filling aside.
5. 5 Stuff vegetable-cheese filling into cannelloni and place in the prepared baking dish. Cover with cream sauce.
6. 6 Bake in the preheated oven until bubbly and heated through, about 25 minutes.

By Jill

Ingredients

• ✓ sherry
• shiitake mushroom
• oyster sauce
• salmon fillet

Instructions

1. 1 Soak mushrooms in boiling water 20 minutes; remove stems. Put softened mushrooms, oyster sauce, and sherry into a bowl; stir. Let mixture sit for 10 to 20 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with foil, then lightly grease it with olive oil or nonstick cooking spray.
3. 3 Place salmon fillets in prepared baking dish and pour mushroom mixture over the salmon.
4. 4 Bake in the preheated oven until fish flakes easily, about 10 to 12 minutes. If desired, at the end of the cooking time, broil the salmon to sear the coating, about 1 to 2 minutes.

By Kevin Burke

Ingredients

• ✓ sherry
• brown sugar
• butter
• soy sauce
• salmon fillet

Instructions

1. 1 Mix brown sugar, melted butter, soy sauce and sherry together in a small bowl.
2. 2 Place salmon fillets in a baking dish and pour brown sugar sauce over top. Allow to sit at room temperature for 1 hour.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Bake in the preheated oven until salmon flakes easily with a fork, about 10 minutes.

By Becky

Ingredients

• ✓ sherry
• oyster sauce
• white sugar
• cornstarch
• peanut oil
• flank steak
• green onion

Instructions

1. 1 In a small bowl, mix the sherry, oyster sauce, sugar, and cornstarch.
2. 2 Heat the oil in a skillet, and cook the flank steak about 3 minutes. Stir in sherry sauce mixture. Add the green onions, and continue cooking 10 minutes, or until the flank steak is evenly brown and the green onions are tender.

By Linda Cilek

Ingredients

• ✓ sherry
• chicken
• vegetable oil
• cream of mushroom soup
• white onion

Instructions

1. 1 In a large skillet, brown chicken in oil. Pour excess oil off.
2. 2 Stir in undiluted soup, sherry, and whole onions. Cover. Simmer for 45 minutes, or until done. Stir occasionally.

By CHRISTYJ

Ingredients

• ✓ sherry
• beef chuck roast
• cream of mushroom soup
• beef broth
• onion soup mix

Instructions

1. 1 Cut chuck roast in half; place in slow cooker. Combine cream of mushroom soup, beef broth, sherry, and soup mix in a bowl; pour over roast.
2. 2 Cover and cook on Low until meat is tender, 8 to 9 hours.

By weezard1

Ingredients

• ✓ sherry
• tuna steak
• soy sauce
• vegetable oil
• lime juice
• garlic

Instructions

1. 1 Place tuna steaks in a shallow baking dish. In a medium bowl, mix soy sauce, sherry, vegetable oil, fresh lime juice, and garlic. Pour the soy sauce mixture over the tuna steaks, and turn to coat. Cover, and refrigerate for at least one hour.
2. 2 Preheat grill for high heat.
3. 3 Lightly oil grill grate. Place tuna steaks on grill, and discard remaining marinade. Grill for 3 to 6 minutes per side, or to desired doneness.

By Kimber

Ingredients

• ✓ sherry
• soy sauce
• vegetable oil
• ginger root
• garlic
• swordfish steak

Instructions

1. 1 Whisk together soy sauce, vegetable oil, sherry, ginger root, and garlic in a medium bowl. Fill a large resealable bag with the mixture. Place swordfish steaks into the bag and shake to coat. Place bag in the refrigerator, and allow the steaks to marinate, at least 4 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil grate.
3. 3 Grill swordfish steaks until the they flake easily and are opaque in the center, 8 to 10 minutes per side.

By Doreen

Ingredients

• ✓ sherry
• pork sparerib
• soy sauce
• honey
• garlic
• ginger

Instructions

1. 1 Cut ribs into serving pieces; place in shallow, foil-lined pan, meaty side down.
2. 2 Combine remaining ingredients; brush ribs thoroughly with sauce.
3. 3 Cover and bake at 350 degrees F. 1 hour.
4. 4 Turn ribs over, pour remaining sauce over ribs and brush with sauce. Bake, uncovered, 30 minutes longer; brush occasionally.

By Kikkoman

Ingredients

• ✓ sherry
• soy sauce
• white cooking wine
• chicken broth
• ginger
• garlic powder
• green onion
• chicken breast

Instructions

1. 1 In a small saucepan, combine the soy sauce, sherry, chicken broth, ginger, garlic powder and green onions. Bring to a boil, and immediately remove from heat. Set aside.
2. 2 Preheat your oven's broiler. Thread chicken pieces onto metal or bamboo skewers. Arrange on a broiler pan that has been coated with cooking spray. Spoon 1 or 2 tablespoons of the sauce over each chicken skewer.
3. 3 Place the pan under the broiler, and broil for about 3 minutes, until browned. Remove from the oven, turn over, and spoon more sauce onto each one. Return to the oven until chicken is cooked through and nicely browned.

By StellaLuna17

Ingredients

• ✓ sherry
• cream cheese
• shrimp
• mayonnaise
• yellow mustard
• onion
• seasoned salt

Instructions

1. 1 Melt cream cheese in the top of a double boiler. Stir in shrimp, mayonnaise, sherry, mustard, onion, and seasoned salt until combined.

By corbettcook

Ingredients

• ✓ sherry
• parsnip
• butter
• heavy cream
• salt
• sugar
• bread crumb
• butter

Instructions

1. 1 Place parsnips into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and cool slightly.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Beat parsnips, melted butter, sherry, heavy whipping cream, salt, and white sugar together in a bowl until smooth. Spoon into a baking dish and top with bread crumbs; dot with butter pieces.
4. 4 Bake in the preheated oven until golden, 25 to 30 minutes.

By Barbara

Ingredients

• ✓ sherry
• soy sauce
• brown sugar
• onion
• cinnamon
• olive oil
• garlic powder
• pork tenderloin

Instructions

1. 1 Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
2. 2 Preheat grill for high heat.
3. 3 Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.

By WKELLER